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Method

To make the rouille, pound down the garlic, saffron, anchovy, harissa and lemon juice in a mortar and pestle or mini chopper, then stir into the mayonnaise.

For the croutons, preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Brush each side of the baguette slices with the oil then place on a wire rack in the oven for approx 10 minutes, until crisp. Dip the croutons into half of the parsley before serving.

Now make the stew. In a large saucepan, heat the olive oil and add the onion. Cook for a few minutes, then add the garlic, chilli and fennel. Stir well and cook for a minute, then add the alcohol. Bring to the boil for a few minutes, then add the tomatoes, tomato purée and saffron. Season well with salt and freshly ground pepper.

Simmer for ten minutes, then add all of the fish, ending with the mussels. Cover and allow to cook for about five minutes, until the mussels have opened and all the fish has cooked through. Scatter over the remaining parsley. Ladle into bowls, serving the rouille and croutons on the side, together with grated Gruyère, if you like. The rouille should be served on top of the croutons for dunking in the stew.